Today is the end of the heat. The hot summer is over. During the heat season, the temperature gradually drops and the rainfall decreases. People will feel dry skin, mouth and nose, which is called "autumn dryness". Therefore, after the heat, you should pay attention to nourishing yin and moisturizing. Regulate body fluids. The principle of health preservation during the summer season is to nourish yin and eliminate troubles, and eat more foods that nourish the lungs and moisten dryness. Such as: pears, almonds, lotus seeds, white radish, apples, grapes, lilies, lettuce, cucumbers, potatoes, corn, peanuts, celery, etc. You can eat duck, chicken, fish, shrimp, shellfish, eggs, milk, etc. Drink more porridge in the morning and evening to replenish body water.

After the summer heat, these 10 home-cooked soups can be made for the family every day. I share them with you below. I hope you like them.

1. Yam Duck Soup

The duck meat is tender and stewed with yam. It nourishes yin and nourishes the stomach. The soup is light and nutritious and is a good tonic in autumn.

1. Take a free-range old duck, burn it with white wine to remove the down on the surface, wash it and chop it into small pieces.

2. Add water to the pot and blanch for about 5 minutes, then clean.

3. Add water to the stew pot, add ginger slices, beer, pepper, salt, and green onions. Simmer over low heat for 2 hours.

Add yam and simmer for 15 to 20 minutes. Add pepper and chopped green onion to the pot.

2. Lung-clearing chicken soup

The air is dry in autumn, so it is necessary to make a lung-clearing chicken soup for your family. The hen can be supplemented with lung-clearing soup: snow fungus, figs, almonds, candied dates, polygonatum odorifera, etc. are slowly simmered for 2 hours. The soup is sweet and refreshing, especially delicious. It is a good way to nourish yin and nourish yang. Spring and Autumn Nourishing Lung Decoction.

Prepare lung-moistening soup ingredients: 25 grams of snow fungus, 24 grams of figs, 18 grams of almonds, 17 grams of candied dates, and 21 grams of Polygonatum odorifera.

1. Clean half an old hen, blanch it in water for 5 minutes to remove the blood, and then clean it.

2. Put the old hen into the casserole, add cooking wine and ginger slices. Add appropriate amount of water.

3. Clean the snow fungus, figs, almonds, candied dates, polygonatum odorifera, wolfberry, etc. that are used to moisten the lungs, put them into a casserole, bring to a boil, and simmer over low heat for about 2 hours. 20 minutes before cooking, add a little salt.

3. Cuttlefish Stewed Chicken with Mushrooms

Cuttlefish has the effects of nourishing the liver and kidneys, replenishing qi and blood, and clearing the stomach and fire. It is a good tonic in autumn. You can use squid or abalone and other scallops. The soups are good. Served with dried mushroom stewed chicken, it can also improve human immunity.

1. Seven or eight dried shiitake mushrooms, dried cuttlefish or dried squid have been soaked in warm water in advance, cleaned and cut into small pieces. The black film on the surface of cuttlefish must be removed.

2. Cut half of a free-range old hen into small pieces, clean them, blanch them in water for 5 minutes to remove the blood, and then clean them.

3. Place chicken pieces in a casserole, add cooking wine and ginger slices. Add cuttlefish and shiitake mushrooms, and add appropriate amount of water. Bring to a boil over high heat, then simmer over low heat for more than 1.5 hours. Add a little salt and pepper 20 minutes before serving.

4. Stewed pig trotters with white radish

Eating more white radish in autumn and winter is good for the body. Thirst, promotes digestion, white radish absorbs oil, stewed with pig's trotters, radish tastes good.

1. Burn the surface of the pig's trotters and then scrub them clean. This will effectively remove the fluff and fishy smell. Then chop it into small pieces, blanch it in water and then clean it for later use.

2. Peel the white radish and cut into small pieces for later use. Prepare ginger slices, green onions, Sichuan peppercorns and cooking wine.

3. Put the pig's trotters in a casserole, add ginger slices, green onions, peppercorns and cooking wine. Add an appropriate amount of water. Bring to a boil over high heat, then turn to low heat and simmer for more than 1 hour. Add salt to taste. , add white radish and simmer for another 20 minutes. Add chicken essence and pepper before serving.

5. Taro Steamed Pork

The fruits mature in autumn and winter, and taro also begins to mature in autumn. The meat of taro is soft and soft, which strengthens the spleen and stomach. If you drink porridge, this taro steamed pork tastes good. Keep the whole family fed.

1. Add dried Sichuan peppercorns to the rice and grind it into rice flour with a rice breaker. Peel the taro and cut into small pieces.

2. Cut the pork belly into thin pieces, add ginger slices, green onion segments, cooking wine, chicken essence and a little sugar, stir well, add salt and Pixian bean paste to taste, and finally stir in rice noodles to make the meat Coat with rice flour. Add some sesame oil and mix evenly to increase the fragrance.

3. Use a breathable steaming basin, put taro underneath, and spread the flour-coated meat on top.

4. After the water in the steamer is boiled, put it into the steaming basin and steam over medium heat for 40 to 50 minutes. After steaming, sprinkle with chopped green onion.

6. Steamed swimming crab

Autumn swimming crab is the most plump. Crab contains high protein and calcium content. It is a good delicacy in autumn. Crab is cool and can generally be paired with hot food. eat together.

1. Use a brush to clean the surface of a live swimming crab, and then press the lower part of its belly to squeeze out the feces.

2. Put the crabs on a plate, add cooking wine, ginger slices and green onions. After the water boils, steam for 15 minutes.

7. Vinegar Peanuts

Autumn is the season when fruits mature. Peanuts are the most common and very nutritious. Peanuts are good when eaten with vinegar, which can soften blood vessels. Appetizers.

1. Wash the peanuts and dry them. Add enough oil to the pot, heat it up and fry over low heat until done. Control the oil and set aside.

2. Pour 5 spoons of mature vinegar, 3 spoons of sugar and a small amount of salt into a clean pot, bring to a boil over low heat, then turn off the heat, add a small amount of light soy sauce, then add the fried peanuts and put A little sesame sesame oil will do. You can also add onions, millet peppers, etc.

8. Steamed seabass

Seabass has less spines and thicker meat, and the fish meat is easy to digest. You can eat more fish in autumn, and the steamed fish will be light and refreshing.

1) After buying fresh sea bass, remove the internal organs and the black film in the fish, scrape and clean the skin repeatedly. Then rub the fish body repeatedly with onion and ginger, stuff the onion and ginger into the belly of the fish, add cooking wine, pepper, salt, etc. and marinate for 20 minutes.

2) Add water to the steamer. After the water boils, add the fish and steam for 5 to 6 minutes. The time depends on the size of the fish.

3) After steaming, pour the steamed fish with soybean oil, sprinkle with minced garlic, chopped green onion, chili, etc., and top with the hot oil for sauteing Sichuan peppercorns.

9. Carrot, Potato and Spare Ribs Stew

Eating more potatoes and carrots in autumn is good for the body. Potatoes and pork ribs are stewed together and are delicious and fragrant. The ribs are tender and tasty, and they are light and light. Nutrition

1. Choose ribs for ribs, soak them in water for 30 to 40 minutes to remove the blood and fishy smell, and then clean them. Peel potatoes and carrots and cut into small pieces.

2. Prepare seasonings: onion segments, garlic, ginger slices, peppers, minced green onions, Sichuan peppercorns, monosodium glutamate, salt, cooking wine, and light soy sauce.

3. Put an appropriate amount of oil in the pot, add ginger slices, green onion segments and Sichuan peppercorns and stir-fry over low heat. Add the pork ribs and stir-fry for a few times. Add cooking wine to remove any fishy smell and stir-fry until the pork ribs change color. Add salt and light soy sauce and stir-fry until flavourful. Add the potatoes and carrots and stir-fry, pour into the casserole, add a larger bowl of water to cover the ribs, then bring to a boil over high heat and simmer over low heat for 30 minutes. When the ribs are obviously cooked and there is not much juice, reduce the juice over high heat, add green pepper segments and mix well, add pepper, chicken essence, minced green onions, etc. and mix well and turn off the heat.

10. Rock Sugar Tremella and Lotus Seed Soup

To prevent autumn dryness in autumn, you can usually eat more lilies, tremella, lotus seeds and other foods. Rock Sugar Tremella, Lily and Lotus Seed Soup, Tremella has a neutral nature and can replenish the spleen. It is appetizing, can replenish qi and clear the intestines, nourish yin and moisturize the lungs, and has good health care effects.

1. Place the white fungus with the root side down and soak it in cold water for 1 to 2 hours. Then remove the hard roots and tear into small florets.

2. Lotus seeds can be added to soothe the nerves in autumn and soak them in cold water for 1 to 2 hours in advance. If there is no pain, you can remove the lotus seed heart.

3. Wash the lotus seeds, white fungus, lily, and jujube and set aside for later use. Prepare an appropriate amount of rock sugar and a little wolfberry.

4. Add an appropriate amount of water to the casserole, add white fungus, lotus seeds, jujube, lily, and rock sugar. Bring to a boil over high heat, then reduce to low heat and simmer for 1 to 2 hours until the white fungus is cooked. If the lily is fresh, you can add it 20 minutes before serving.

Add the wolfberry 10 minutes before serving. After boiling, use a spoon to scoop up a spoonful. When it is poured down, there will be thick gelatin flowing down in strands, indicating that the gelling effect is good.

The prepared white fungus soup tastes better after it is cooled down. In summer, keep it in the refrigerator before drinking. It will be particularly smooth.